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Sheer Khurma Two Ways

Last updated on: May 04, 2022 09:40 IST

Spoil your tastebuds with two types of Sheer Khurma.

Chef Shadab Ahmed's traditional version, made with milk, seviyan and nuts, is rich, creamy and requires minimal effort.

Prepared in less than 10 minutes, Chef Ranveer Brar's fancy-schmanzy Sheer Khurma Sips are served in shot glasses.

Featuring diced beetroot, icing sugar and strawberry syrup, its topped with dried rose petals.

Photograph: Kind courtesy Jyran/Instagram

Sheer Khurma

Recipe Courtesy: Shadab Ahmed

Serves: 2-3

Ingredients

Method

Note: If you plan to serve chilled, reserve some of the milk for later because the vermicelli will soak up all the milk while standing. Also if serving chilled, the ghee will coagulate, so, if preferred, substitute ghee for oil.

This sheer khurma can be made vegan with the use of coconut milk or almond milk and skip the ghee.

It can be made diabetic-friendly by substituting honey or jaggery or stevia for sugar and reducing the quantity of vermicelli. Each brand of stevia has its own stevia for sugar substitution ratio provided on its packing. Else use a healthier grain in place of vermicelli like red rice, yellow mung dal, red poha or puffed rice.


Photograph: Kind courtesy Hershey's India

Sheer Khurma Sips

Recipe Courtesy: Chef Ranveer Brar

Serves: 2

Ingredients

Method

Tip: For plating you can also roast the vermicelli in ghee.

Pour the sheer khurma into shot glasses or a wide rimmed glass.

Place the roasted vermicelli on top in the shape of a nest (please see the pic above).

Dust some icing sugar over it and sprinkle dried rose petals.

If you plan to serve chilled, reserve some of the milk for later because the vermicelli will soak up all the milk while standing. Also if serving chilled, the ghee will coagulate, so, if preferred, substitute ghee for oil.

This sheer khurma can be made vegan with the use of coconut milk or almond milk and skip the ghee.

It can be made diabetic friendly by substituting honey or jaggery or stevia for sugar and reducing the quantity of vermicelli. Each brand of stevia has its own stevia for sugar substitution ratio provided on its packing. Else use a healthier grain in place of vermicelli like red rice, yellow mung dal, red poha or puffed rice.

Chef Shadab Ahmed is the chef de cuisine, Jyran Tandoor Dining & Lounge, Sofitel Mumbai BKC.

Chef Ranveer Brar is an author, MasterChef India judge and restaurateur with over 25 years of experience in the food industry.

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